EnglishGluten-free and very low gluten
People with celiac disease must avoid foods that contain gluten to avoid serious health issues. If you are providing food that is gluten-free or very low gluten, there are strict rules.
In order for food to be gluten-free it must not contain more than 20 parts or less of gluten per million. Food with 100 parts or less of gluten per million can be defined as very low gluten.
If you are making or selling any food that is gluten-free you must have processes in place to prevent cross-contamination.